August 3, 2018

Curate at Four Seasons Hotel Kuala Lumpur

Curate is the all-day dining restaurant of Four Seasons Hotel Kuala Lumpur which serves international cuisine prepared using local and seasonal sustainable ingredients. Guests can choose from Malay, Chinese, Indian, Pan-Asian, Middle Eastern, Mediterranean and Western dishes prepared fresh in its interactive open kitchens. Curate is a non-pork restaurant.

Curate is located on level 6B of the Four Seasons Hotel Kuala Lumpur with floor to ceiling glass window wall which offers dining guests with a spectacular view of the KLCC park and fountain while bathing the interior of the restaurant with natural light. The high ceiling and the well spaced tables make the restaurant feel very spacious and airy.

Curate is open daily for breakfast, lunch and dinner and serves both buffet and a la carte dining:

During my stay at the Four Seasons Hotel Kuala Lumpur, I was able to sample the lunch buffet at Curate. Valued at MYR 148.00 per person, lunch buffet at Curate was a real value for money because of the extensive selection of dishes including a number of premium items.

I started my lunch with a selection of sashimi from the Japanese station. I had salmon sashimi, mackerel sashimi, and salmon sushi. From the cold station, I got scallops and king crab claws.

The noodle station featured curry mee that day. My bowl had egg noodles, tofu, fish cakes, squid balls and prawns. The curry soup was very thick and creamy with rich flavors of coconut milk, chicken and prawns.

The Mediterranean station has a selection of pasta dishes as well as roasted and stewed meats. I had penne al pomodoro and roasted chicken. I paired these dishes with creamed spinach and sauteed vegetables.

My main plate included biryani rice and beef kebab from the Middle Eastern station, prawn and chicken tikka from the Indian station, beef kurma and chicken curry from the Malaysian station.

Finally for dessert, I had eclaire, paris-brest, tiramisu and dark chocolate cake made by the hotel's French pastry chef. The dessert station is not to be missed! I ended my lunch with a cup of cappuccino.

Special Feature

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